CN103053639A - Chinese yam pancake manufacturing method - Google Patents
Chinese yam pancake manufacturing method Download PDFInfo
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- CN103053639A CN103053639A CN 201110322372 CN201110322372A CN103053639A CN 103053639 A CN103053639 A CN 103053639A CN 201110322372 CN201110322372 CN 201110322372 CN 201110322372 A CN201110322372 A CN 201110322372A CN 103053639 A CN103053639 A CN 103053639A
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- chinese yam
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- pancake
- thin pancake
- batter
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a Chinese yam pancake manufacturing method which comprises the following three steps of (1) mixing, (2) making paste and (3) frying. A manufactured Chinese yam pancake is unique in taste and rich in nutrition, Chinese yam are added to a common pancake, nutrition of the pancake is increased, the pancake has high nutritive value, and appetite can be promoted. The Chinese yam has the functions of clearing away heat and toxic materials, lowering blood sugar, nourishing blood and quenching thirst, various diet requirements of people can be met according to taste change, the Chinese yam pancake manufacturing method is simple and convenient, and Chinese yam pancakes are easy to manufacture.
Description
Technical field
The present invention relates to a kind of preparation method of food, be specifically related to a kind of preparation method of Chinese yam thin pancake.
Background technology
The edible thin pancake that belongs to more widely in the fried food, people like edible thin pancake, not only because thin pancake is easy to make, also have the thin pancake taste various, can arbitrarily change according to taste, still, the thin pancake of at present people's making does not possess certain health care function, the nutrition of thin pancake is relatively single, can not satisfy the many-sided nutritional need of people.
Summary of the invention
Goal of the invention: the objective of the invention is in order to solve the deficiencies in the prior art, a kind of preparation method of nutritious Chinese yam thin pancake is provided.
Technical scheme: for achieving the above object, the invention provides a kind of preparation method of Chinese yam thin pancake, the making step of described Chinese yam thin pancake is as follows:
(1) stir: 40～45 parts of 15～20 parts of 100～120 parts in 185～195 parts of 1～1.2 part in milk, Chinese yams, egg, salt, the sugar of each component are put into container stir into foam, then gradation adds 480～500 parts in flour altogether.
(2) batter processed: gradation adds flour and stirs into uniform batter again.
(3) fried: pour 200～220 parts of edible oils in frying pan into, the heating frying pan is poured batter into, fries in shallow oil to golden yellow.
Beneficial effect: Chinese yam thin pancake of the present invention, special taste, nutritious, adopt new Chinese yam to add and possess again higher nutritive value when increasing thin pancake nutrition in the thin pancake, promote appetite, the health-care efficacy that Chinese yam possesses is clearing heat and detoxicating, reduce blood sugar, nourish blood and quench the thirst changes according to own taste and can satisfy the many-sided dietary requirements of people, the processing method of Chinese yam thin pancake is simple and convenient simultaneously, is easy to preparation.
The specific embodiment
Embodiment 1:
The preparation method of a kind of Chinese yam thin pancake of the present invention, the making step of described Chinese yam thin pancake is as follows:
(1) stir: 40 parts of 15 parts of 100 parts in 185 parts of 1 part in milk, Chinese yams, egg, salt, the sugar of each component are put into container stir into foam, then gradation adds 480 parts in flour altogether.
(2) batter processed: gradation adds flour and stirs into uniform batter again.
(3) fried: pour 200 parts of edible oils in frying pan into, the heating frying pan is poured batter into, fries in shallow oil to golden yellow.
Embodiment 2:
The preparation method of a kind of Chinese yam thin pancake of the present invention, the making step of described Chinese yam thin pancake is as follows:
(1) stir: 45 parts of 20 parts of 120 parts in 195 parts of 1.2 parts in milk, Chinese yams, egg, salt, the sugar of each component are put into container stir into foam, then gradation adds 500 parts in flour altogether.
(2) batter processed: gradation adds flour and stirs into uniform batter again.
(3) fried: pour 220 parts of edible oils in frying pan into, the heating frying pan is poured batter into, fries in shallow oil to golden yellow.
Claims (1)
1. the preparation method of a Chinese yam thin pancake, it is characterized in that: the making step of described Chinese yam thin pancake is as follows:
(1) stir: 40～45 parts of 15～20 parts of 100～120 parts in 185～195 parts of 1～1.2 part in milk, Chinese yams, egg, salt, the sugar of each component are put into container stir into foam, then gradation adds 480～500 parts in flour altogether.
(2) batter processed: gradation adds flour and stirs into uniform batter again.
(3) fried: pour 200～220 parts of edible oils in frying pan into, the heating frying pan is poured batter into, fries in shallow oil to golden yellow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110322372 CN103053639A (en) | 2011-10-21 | 2011-10-21 | Chinese yam pancake manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110322372 CN103053639A (en) | 2011-10-21 | 2011-10-21 | Chinese yam pancake manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103053639A true CN103053639A (en) | 2013-04-24 |
Family
ID=48096785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110322372 Pending CN103053639A (en) | 2011-10-21 | 2011-10-21 | Chinese yam pancake manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103053639A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548969A (en) * | 2013-11-14 | 2014-02-05 | 于复生 | Chinese yam taro corn pancake and manufacturing method thereof |
| CN103548967A (en) * | 2013-11-14 | 2014-02-05 | 于复生 | Chinese yam corn pancake and manufacturing method thereof |
| CN103548946A (en) * | 2013-11-14 | 2014-02-05 | 于复生 | Chinese yam sorghum rice vermicelli pancake and manufacturing method thereof |
| CN103583620A (en) * | 2013-11-14 | 2014-02-19 | 于复生 | Pancake made of Chinese yams, taro and sorghum rice flour and preparation method thereof |
-
2011
- 2011-10-21 CN CN 201110322372 patent/CN103053639A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548969A (en) * | 2013-11-14 | 2014-02-05 | 于复生 | Chinese yam taro corn pancake and manufacturing method thereof |
| CN103548967A (en) * | 2013-11-14 | 2014-02-05 | 于复生 | Chinese yam corn pancake and manufacturing method thereof |
| CN103548946A (en) * | 2013-11-14 | 2014-02-05 | 于复生 | Chinese yam sorghum rice vermicelli pancake and manufacturing method thereof |
| CN103583620A (en) * | 2013-11-14 | 2014-02-19 | 于复生 | Pancake made of Chinese yams, taro and sorghum rice flour and preparation method thereof |
| CN103583620B (en) * | 2013-11-14 | 2015-07-15 | 吴小江 | Pancake made of Chinese yams, taro and sorghum rice flour and preparation method thereof |
| CN103548969B (en) * | 2013-11-14 | 2016-02-03 | 陈梦佳 | A kind of Chinese yam taro corn pancake and preparation method thereof |
| CN103548946B (en) * | 2013-11-14 | 2016-05-04 | 董美华 | A kind of Chinese yam Chinese sorghum rice and flour thin pancake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130424 |